I’m a pushover for crunchy snacks and these organic tortilla chips caught my eye at Aldi. I loved the nutty flavor and hearty texture, which is a bonus for dips and salsa. After trying these new chips, I was inspired to dig a little deeper into the sweet potato story.

This humble potato has traditionally filled the role as one of the best-loved sides or desserts on the holiday table. This tuber started out as a simple side, most often baked in the skin and served with a dot of butter. The sweet potato was taken for granted and wasn’t given a lot of respect. But with today’s focus on wholesome eating and good nutrition, the sweet potato has moved to the top of the heap as a power food. The potato itself is low-fat—it’s the ingredients we add that tilt the scales in the opposite direction. The sweet potato is high in beta carotene and vitamins A and C; a good source of manganese which helps control blood sugar; an excellent source of anti-oxidants, carbohydrates and fiber.

With its high profile “power food” status, the sweet potato is showing up on restaurant menus and in grocery stores in a bushel of products. In the frozen food aisle you’ll find sweet potatoes as fries, puffs, mashed and waffle cut, along with pies and pie filling. On store shelves you’ll find sweet potato chips, sweet potato tortilla chips, sweet potato pound cake mix and more.

Sweet potatoes are in demand and growing more popular every day. Just remember as you reach for this potato keep the preparation simple–that’s the best way to reap the benefits that make it so good for you.

Grilled Pork Tenderloin

When it comes to cooking ‘cue, here are a few tips from the pros:

Uncle E, of Chicago, says “For tender juicy ribs, always remove the membrane from the underside of the slab and season the meat the night before.”

Joann Witherell, Vice President of Culinary, Allen Brothers Steaks:

“The key to taking the guesswork out of grilling pork or any meat is to use a meat thermometer to make sure the doneness is just right. Before slicing, let the meat rest 5 to 15 minutes depending on the size of the cut you’re grilling -- this helps redistribute the meat juices.”

Ed Mitchell is cooking ‘cue from North Carolina to the Big Apple BBQ.

His specialty is whole hog barbecue; he uses organic pork, and says "cook low and slow to develop the rich smoky flavor." Sample Ed's 'cue at The Pit restaurant in Raliegh, North Carolina.